Olivier Salad by Sonya
with DIY Mayonnaise
“I really like to spend time with the elderly. They’re positive, sometimes very funny, and they know a lot. This is a salad I associate with my childhood and my grandmother.”
— Sonya Bunina
AJT leader in Poltava, Ukraine
Ingredients for Olivier Salad
Salad:
- 5–6 eggs
- 4–5 potatoes
- 2–3 carrots
- 5–6 pickles
- 1 can of peas
- ½–1 white onion, diced
- Mayonnaise, to taste
- Salt, to taste
Homemade Mayonnaise:
- 1 egg yolk
- ½ cup + 1 tbsp. olive oil (100 ml)
- 1 tsp. mustard
- Salt, to taste
- Sugar, to taste
- Vinegar, to taste
Instructions for Olivier Salad
- Hard-boil the eggs, and boil the potatoes and carrots until soft.
- Meanwhile, make the mayonnaise by beating the yolk and mustard until the mixture turns white. Then, gradually pour the olive oil in, mixing as you do — the more oil you use, the thicker your mayonnaise will be. When the mixture is smooth, add salt, sugar, and vinegar to taste, and combine.
- When the eggs and vegetables have boiled, wait for them to cool and then peel and cut them into small cubes.
- Cut the pickles and onion into small cubes.
- Mix the eggs and chopped vegetables together, then mix in the peas and mayonnaise. Add salt. For a non-vegetarian version of the salad, mix in cubes of boiled chicken or other meat.